Monday, March 16, 2009

Grilled Citrus and Balsamic Chicken

We had a couple of days last week that were absolutely gorgeous. Those warm days necessitated grilling. This was one of those days when I started pulling stuff out of the produce drawer in the fridge and out of the pantry.

I used bone-in skin-on chicken thighs; however, I would think you can use any cut of chicken you prefer and it will be just as delicious!

In a medium bowl combine 1 teaspoon orange zest, the juice of one orange, the juice of one lime, 3/4 cup of balsamic vinegar, 1/2 olive oil, 1 teaspoon dried rosemary leaves, 2 teaspoons minced garlic, 1 teaspoon crushed red pepper flakes. Whisk to combine and place in a large resealable plastic bag. Place 4 to 6 chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.

Preheat a grill to medium-low and spray the grates lightly with non-stick cooking spray.

Remove the chicken from the marinade and place on grill skin side down. Season the underside of the chicken well with salt and pepper. Cook the chicken about 8 to 10 minutes, turn over and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.

That looks awesome and what a fantastic blog you have going here!!I'm orginally from Mobile, Alabama and I got sick of hurricanes, hurricanes, hurricanes and outrunning hurricanes. Are you happy there where you've relocated?If you have a moment or two of your life that you'd care to waste, please visit me at my blog and do say hello.Take good care and......

Hi Katherine! I'm shopping around this week for a new blog design. I love yours, it's so soothing. Did you hire someone to do yours? Who did you go with? My e-mail is Joiecancook@gmail.com. Thanks in advance for any info!